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Lamb Burgers with Roasted Chile Sauce and Fresh Mint

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    18 to 23 min.

  • Prep Time

    30 min.

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 69

Sauce

  • 2 large red bell peppers
  • 1 jalapeño chile pepper
  • 1 tablespoonAbreviation extra-virgin olive oil
  • 1 teaspoonAbreviation ground cumin
  • ½ teaspoonAbreviation kosher salt
  • ½ teaspoonAbreviation ground coriander
  • 1 garlic clove
  • ¼ teaspoonAbreviation freshly ground black pepper

Mayo

  • 2 tablespoonsAbreviation plain whole-milk Greek yogurt
  • 2 tablespoonsAbreviation mayonnaise
  • 1 teaspoonAbreviation hot chili-garlic sauce, such as Sriracha

Patties

  • 680 gramsAbreviation ground lamb
  • 2 tablespoonsAbreviation tightly packed finely chopped fresh cilantro leaves
  • 1 teaspoonAbreviation kosher salt
  • 1 teaspoonAbreviation ground cumin
  • 1 teaspoonAbreviation paprika
  • ½ teaspoonAbreviation ground coriander
  • ½ teaspoonAbreviation freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ teaspoonAbreviation ground cayenne pepper
 
  • 4 kaiser rolls, split
  • Thinly sliced red onion
  • 6 gramsAbreviation fresh mint leaves

Instructions

  • Prepare the grill for direct cooking over medium heat (230° to 290°C).
  • Brush the cooking grates clean. Grill the bell peppers and jalapeño over direct medium heat, with the lid closed, until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems, and seeds. Coarsely chop and place in a food processor. Add the remaining sauce ingredients and process until the sauce is blended but still slightly chunky. Transfer to a bowl.
    Brush the cooking grates clean. Grill the bell peppers and jalapeño over medium heat, with the lid closed, until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems, and seeds. Coarsely chop and place in a food processor. Add the remaining sauce ingredients and process until the sauce is blended but still slightly chunky. Transfer to a bowl.
  • In a small bowl whisk the mayo ingredients.
  • Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
    Brush the cooking grates clean. Grill the patties over medium heat, with the lid closed, until cooked to medium doneness (70ºC), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
  • Build each burger on a roll with the mayo mixture, a patty, roasted chile sauce, onion, and mint. Serve immediately.

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